I know, right? I was pretty impressed myself at how easy and, needless to say extremely delicious, this recipe was! I originally wanted to create one of my favorite cookie, Oreos, but didn’t have a few ingredients on hand so instead, magically created these coco-raw-nut cookies!
I ended up taking more step-by-step photos for this one, so hope this helps!
- 1 1/2 cups almond
- 1 cup jeweled dates (covered in coconut flakes)
- 2 heaped tbsp cacao powder
The “Cream” filling:
- 1/2 cup coconut butter (or earth balance coconut spread)
- 3 tbsp unsweetened coconut flakes, finely shredded
- 2 tbsp agave
- 1/2 tsp Madagascar vanilla extract
- 1 packet stevia
- 4 tbsp almond milk
1.) Grind almonds in a food processor. Add the remaining cookie ingredients and pulse for a couple minutes until everything is well incorporated.
2.) Line a cutting board with a sheet of wax paper and put the almond date mixture on top. Add another layer of wax paper on top and using a rolling pin, roll to about 1-2 inches thick.
3.) Use a small circle cookie cutter (I used the top of a sprinkles bottle) to cut each cookie. Set aside.
4.) In a cleaned food processor, blend ingredients for the cream filling. You may need to add more almond milk if the mixture is too thick.
5.) Put 1 tbsp of cream filling on one cookie, lay another cookie on top. Like a sandwich.
6.) Last step…..TRY not to eat them all in one sitting!
For those that personally know me, knows that I have an extreme sweet tooth. I’d much rather have dessert, than have a meal. Yes, it’s dangerous!
The other day I was craving a rich, decadent chocolate truffle. Baking Bites explains here what a truffle exactly is and what they can be used for.
My version is not your traditional heavy creme infused chocolate truffle. They’re filled with nutrients, healthy fats, has no refined sugar, and most importantly 100% RAW.
The main ingredient used to hold the “truffle” together is the date. Many health conscious bloggers use dates in their daily baking since they are both easy to use and naturally sweet. This truffle can be made ahead of time and kept in the refrigerator for your weekly pick-me-ups. Try not to eat them all at once….key word TRY!
*I had leftover date mixture so I decided to make a raw “cheesecake.” Ahnestly, equally as delicious!
- 1 cup Jewel Medjool Dates, pitted (unsweetened coconut rolls)
- 2 cup almonds
- 2 heaping tbsp cacao powder (or cocoa powder)
- pinch of salt
- sesame seeds, goji berries, ground unsweetened coconut flakes
- In a food processor, blend all the ingredients together until smooth.
- Add very little water if the mixture is too dry and more dates if the mixture is too sticky
- Scoop out a a decent size of “truffle” mixture and roll into a ball with your palms
- Coat your “truffles” in sesame seeds, cacao powder, ground unsweetened coconut flakes, goji berries or simply have them plain.